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1
Divide the chicken into joints and soak in the seasoned olive oil.
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2
Make some stock from the chicken carcass.
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3
Prepare the red pepper, removing seeds and white pith, and then cut into thin strips.
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4
Dice the bacon and the chicken liver and slice the onion thinly.
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5
Pour 1 Tblsp.
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6
olive oil into a frying pan and add the diced bacon, red pepper, onion and garlic; cover and cook gently for 15 minutes.
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7
Drain and keep warm, returning the oil to the pan and adding 1 Tblsp.
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8
more oil.
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9
Fry the rice until it starts to brown, stirring gently with a wooden spoon.
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10
Skim the chicken stock and add a little at a time to the rice so that the grains absorb the stock before more is added.
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11
Add the chicken liver after the rice has been cooking for about 10 minutes; when the rice is fully cooked stir in the other ingredients and keep warm.
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12
Add further 1 Tblsp.
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13
oil to the pan and cook the chicken pieces gently for about 20 minutes or until just golden and tender- allow longer for the legs and thighs.
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14
Turn the rice mixture on to a large dish and arrange the chicken pieces on it.
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15
Sprinkle with chopped chervil and diced pineapple and serve with green salad.
